Triple Berry Mini Pies

Have you ever wanted some pie? I mean, REALLY wanted some pie? I have. But here is my problem. I just want a taste. I don't need a whole pie. Just a slice. That is how I am with pretty much all baked goods. I don't need a lot. I find pleasure in the baking and sharing, not the eating. But every once in a while, I want some pie. I came across some berries this weekend in the store and decided to try my hand at some triple berry mini pies.

Mini pies are an interesting concept. Baked in a muffin tin, they make the cutest individual serving pies ever! I can't wait to try other combinations...like pumpkin. Pumpkin pie is my favorite and making it in mini pies would be fabulous.

These pies turned out really well. The lemon juice brightened the pie filling a lot. Something else I learned was that mini pies need to have a thinner crust than a normal pie. There is a shorter bake time and because of that, the crust needs to be thinner to bake through. I consider this endeavor a success since I have never tried to make an entire fruit pie from scratch. I shared a few at work and the reactions were all really good. And everyone loved having a single serving pie. A success!


What is the Mini Pie Revolution? Karyn and Ann have decided that the mini pie needs more exposure. And I agree with them. So take the plunge, check out their website and join the Mini Pie Revolution!

Triple Berry Mini Pie
From me!
Makes 6 mini pies

For Crust:
1 cup unsalted butter, cold and cubed
2 1/2 cups flour
1 t sugar
1 t salt
1/3 c ice water (or as needed)
1/2 t vinegar

For Filling:
4 cups mixed berries (strawberries, raspberries, blackberries)
1/2 cup sugar
2 T cornstarch
2 T lemon juice
1 T lemon zest

Put the cold butter in a food processor. Add the flour, sugar, and salt. Pulse until the butter is the size of peas. Add water/vinegar mixture 1 T at a time until the dough comes together. Divide the dough into two parts, wrap in plastic wrap, and chill for at least 30 minutes.

Meanwhile, combine the fruit, sugar, cornstarch, lemon juice and zest. Mix to combine and let the berry mixture meld in the refrigerator.

Roll the dough to 1/8 inch thick and fill muffin tins. Fill with the berry mixture and top with a round of the dough. Pinch the edges together and brush the tops with an egg wash. Bake in a preheated 350 degree oven for 15-25 minutes or until the crust is golden.